Creamy Cajun Chicken Alfredo Recipe
A spicy, creamy, and completely vegan twist on classic Cajun Alfredo with smoky tofu and rich cashew sauce.
Ingredients
For the Cajun Tofu
- 1 block extra-firm tofu pressed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne
- ½ tsp onion powder
- Salt and pepper to taste
For the Alfredo Sauce
- 1 cup raw cashews soaked 2 hours or boiled 10 mins
- 1 ¼ cups water
- 3 tbsp nutritional yeast
- 1 garlic clove
- 1 tbsp lemon juice
- ½ tsp salt
For the Pasta
- 12 oz fettuccine or linguine or gluten-free if you’re that girl
- Salt for boiling water
Instructions
- Boil pasta until al dente. Salt that water like you mean it. Drain and set aside.
- Press tofu and slice into strips or cubes. Season with paprika, garlic powder, cayenne, onion powder, salt, and pepper.
- Sauté tofu in olive oil over medium heat until golden and crispy on the edges—like little spicy pillows.
- Blend soaked cashews, water, garlic, lemon juice, nutritional yeast, and salt until smooth and creamy.
- Pour sauce into skillet, heat gently, and stir until warm and thick. Don’t boil it—this isn’t soup.
- Toss pasta in the sauce, making sure it’s coated like it’s going out on a date.
- Top with Cajun tofu, fresh parsley, and a sprinkle of sass. Serve hot and watch jaws drop.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 460
- Total Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 17g
💊 Vitamins & Minerals (Per Serving)
- Iron: 18%
- Calcium: 12%
- Vitamin B6: 15%
- Magnesium: 20%
- Vitamin K: 30%
✨ Extra Notes & Flavor Tips
- Want more heat? Add red pepper flakes.
- No cashews? Use sunflower seeds. We love options.
- Try with mushrooms or broccoli for extra flair.
- Add a splash of unsweetened almond milk if the sauce gets too thicc.
- Great for next-day leftovers, if you manage to have any.